Air Fryer Tacos Food

AIR FRYER TACOS

Steps:

• In a medium sized skillet, add the turkey and brown.
• Drain if needed, add in the taco seasoning as instructed on the package.
• Build taco with the shell, cooked meat, lettuce, beans, and cheese.
• Add the tacos to the air fryer. It's best to foil line it and then spray with non-stick cooking spray. Note - Adding foil is optional if you do foil line the basket of the air fryer be sure not to fully cover it in order to allow the air to still flow.
• Cook on 355*F or 360*F for 4 Minutes until crispy. (Some Air Fryers have 355 degrees as an option and others only have 350 or 360 degrees)

AIR FRYER BREAKFAST TACOS

Steps:

• Spray 1 silicone ice cube stick mold with four 2 1/2-ounce cavities with nonstick spray. Transfer the mold to the basket of a 6-quart air fryer, pushing it to one side to make room for a second mold.
• Whisk together the eggs in a liquid measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Carefully pour the eggs into the cavities of the mold, dividing evenly.
• Stack the corn tortillas, wrap them in a damp paper towel and microwave on high until warm and flexible, about 1 minute. Very gently fold one tortilla in half and press the folded edge down into 1 cavity of a second ice cube stick mold, working carefully so the tortilla doesn't break. It should now be shaped like a hard taco shell. Repeat with the remaining tortillas.
• Divide the cheese among the shells, tapping it down evenly into the bottoms, and transfer the mold to the basket of the air fryer next to the mold with the eggs.
• Set the air fryer to 300 degrees F and cook for 12 minutes. The cheese in the shells should be melted; transfer the mold with the taco shells to a work surface.
• Gently lift each section of egg from the mold so you can see if it's set. If there's no liquid egg on the bottom, transfer the mold to your work surface. If there is liquid egg on the bottom, cook for up to 1 minute more.
• Meanwhile, whisk together the mayonnaise and hot sauce in a small bowl.
• Let the molds stand just until the taco shells and eggs are cool enough to handle, about 1 minute. Remove the taco shells and eggs from the molds. Place the eggs in the taco shells and top with some tomatoes, avocado and spicy mayonnaise.

AIR FRYER AVOCADO TACOS

Steps:

• Preheat a 6-quart air fryer to 390 degrees F.
• Whisk together the panko, cumin, paprika, 1 teaspoon kosher salt and a few grinds of black pepper in a shallow bowl. Juice 1 lime into a shallow bowl. Dip an avocado slice into the lime juice, then firmly press into the panko mixture, turning to coat on all sides. Place in the air fryer basket and repeat with the remaining slices. Spray with nonstick cooking spray. Cook until golden brown, about 8 minutes.
• Meanwhile, make the mango salsa. Cut the mango into two halves and remove the skin. Cut each half vertically into thin strips, then flip each strip on its side and julienne diagonally into thin matchsticks.
• Using a sharp knife (chef's or paring), cut both ends off the grapefruit. Stand the grapefruit on one end and cut away the peel and white pith, following the contour of the fruit. Carefully cut in between the membranes to remove the grapefruit segments, letting them drop onto the cutting board. Dice the segments.
• Combine the grapefruit, mango, red onion and jalapeño in a medium bowl. Squeeze the remaining juice from the center of the grapefruit into the bowl. Zest one lime and add the zest to the bowl, then juice it into the bowl. Season with 1 teaspoon kosher salt. Stir together and set aside.
• Mix the yogurt with the juice of the third lime in a small bowl. Set aside.
• Place 2 tortillas on each of 2 plates. Spoon a quarter of the Greek yogurt onto each tortilla and top with 3 pieces of fried avocado. Spoon a quarter of the mango salsa onto each and garnish with cilantro leaves.